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Ingredients Jump to Instructions ↓

  1. THAI TOFU & TAGLIATELLE

  2. Makes 4 servings.

  3. 1 cup vegetable broth (240 ml)

  4. 1 cup sugar (200g)

  5. 1/4 cup reduced sodium soy sauce (60ml)

  6. 2 tablespoons cider vinegar

  7. 1 tablespoon cornstarch

  8. 2 teaspoons paprika

  9. 1 teaspoon crushed red pepper flakes

  10. 1 teaspoon salad oil

  11. 1/2 cup minced garlic

  12. 8 - 10 oz dried tagliatell or fettuccine (230 - 285g)

  13. 1 pound (455g) regular tofu, rinsed and drained, cut into 1/2 in (1-cm) cubes

  14. 1 large red bell pepper (about 8 oz./230g), cut into 1/2 inch(1-cm) pieces

  15. 1 package (about 10oz./285g) frozen tiny peas, thawed

  16. Combine broth, sugar, soy sauce, vinegar, cornstarch, paprika and red pepper in a small bowl. Mix until well blended. Set aside.

  17. Heat oil in a wide nonstick frying pan over medium high heat. Add

  18. garlic and cook, stirring often, until tinged with gold (about 4

  19. minutes; do not scorch)If pan appears dry, stir in water, 1

  20. tablespoon at a time. Add broth mixture. Cook, stirring often,

  21. until sauce comes to a boil. Continue to cook until reduced to

  22. 1 1/4 cups (300ml ) 10-15 minutes.

  23. 12 cups (2.8 liters) water to a boil in a

  24. 5-6 liter

  25. cook just until tender to bite (8-10) minutes. Or cook according

  26. to package directions. Drain well and transfer to a wide, shallow

  27. serving bowl. Combine tofu, bell pepper, peas, and half the sauce

  28. in a large bowl. Mix thoroughly but gently. Spoon over pasta.

  29. Offer remaining sauce to add to taste.

  30. Serve with a cucumber salad.

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